First Course
Choose One
Winter Citrus Salad
radicchio, candied pecan, chocolate mint
Cioppino
fruit de mer, bottarga, anise
Caramelle
laychee, vidalia onion, baby fennel
Second Course
Choose One
Christmas Ham
asian pear, artichoke, sauce moscovite
Beef Wellington
pommes aligot, black trumpet, turnip
John Dory
endive, boudin basque, sauce américaine
Third Course
Choose One
Bûche de Noël
chestnut, ginger, pear
Chocolate Tart
salted caramel, cara cara orange, eggnog ice cream
Executive Chef Jason Pringle & Chef de Cuisine Sean Koenig
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
